Vegetable Fried Rice

5 from 2 votes

It doesn't get any easier than this 20-minute recipe for veggie-packed, full-of-flavor fried rice. Tastier (and cheaper) than take-out, and a lunchtime and weeknight dinner savior!

Prep Time5

Cook Time15

Total Time20

Servings:

Calories: 593kcal

Ingredients

For the Fried Rice

2 tablespoons butter
1 yellow onion diced
1 tablespoon minced garlic
3 cups white rice prepared, leftover is better
12 ounces mixed vegetables frozen
1 tablespoon sesame oil
2 eggs
¼ cup soy sauce
¼ teaspoon ground black pepper

Toppings

1 teaspoon sesame seeds
½ cup yum yum sauce
chopped green onions

Instructions

Add butter and onion to a skillet set over medium-high heat. Cook 3-5 minutes or until onion becomes translucent. Add the garlic and mix to combine.
Add the rice and vegetables them pour the soy sauce into the skillet and stir to combine. Let cook 2-3 minutes, then push to one side and add the sesame oil and egg and cook until done.
Stir the egg into the mixture and cook 1-2 more minutes, then remove from heat.
Garnish with your choice of yum yum sauce, sesame seeds, or chopped green onion.

Notes

Substitutions:

Frozen mixed vegetables: You can use frozen peas or frozen carrots, or another type of small frozen vegetables. Another popular combo is half a bag of frozen peas and half a bag of frozen corn.
Soy sauce: Substitute Tamari for a gluten-free vegetable fried rice. This also helps cut down on the sodium if that's a consideration for you.

How to Store: Store leftovers in an airtight container in the refrigerator for 3-4 days.

How to Freeze: This easy vegetable fried rice recipe freezes well. Separate it into meal-size portions and place in airtight containers or freezer bags. Label and freeze for up to a month.

How to Reheat: This can be reheated in the microwave in 30 second increments, or in a skillet over medium-high heat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd (use a large skillet or a wok!) or halved for smaller portions.

Nutrition